Angel Food Cake

Yield: one 10-inch angel food cake Recipe: 75/200 “Back to Baking”, pp. 154      I quickly discovered that after making crème brûlées, there is the inevitable “problem” of having 6-8 leftover egg whites. What is one to do with 8 egg whites? is the question I asked myself after having made and devoured last week’s … Continue reading

Lemon Buttercream

Yield: about 6 cups Recipe: 36/200 “Back to Baking”, pp. 181      I really enjoy buttercream. Used to frost cakes, cupcakes or even to separate and fill the layers in a cake, it is both sweet and rich. Nonetheless, I have only ever made vanilla or chocolate buttercream, with slight variations at times. Lemon … Continue reading